Ugali na Sukuma Wiki (Maize Meal with Collard Greens)
Sign in to rate this recipe.
The Tale of Ugali na Sukuma Wiki (Maize Meal with Collard Greens)
Story updated
Ugali, a stiff maize porridge, only became Kenya's everyday staple after Portuguese traders introduced maize to the coast in the 19th century, later spreading inland through British colonial farming and cheap milling. Its usual partner, sukuma wiki ("stretch the week" in Swahili), got its name from the way sautéed collard greens cheaply stretched a family's food through lean days.
Ingredients
Scale:· 4 servings
- 2 cups white maize flour (ugali flour)
- 4 cups water
- 1 bunch collard greens (sukuma wiki), thinly sliced
- 1 onion, chopped
- 1 tomato, diced
- 2 tbsp oil
- Salt to taste
Instructions
- 1Bring the water to a boil in a heavy pot.
- 2Gradually stir in the maize flour, whisking to avoid lumps.
- 3Reduce heat and stir vigorously with a wooden spoon until it forms a thick, smooth dough, about 8-10 minutes.
- 4Turn out onto a plate and shape into a mound; set aside.
- 5Heat oil in a pan and sauté onion until soft, then add tomato and cook until it breaks down.
- 6Add the sliced collard greens and a splash of water, season with salt, and cook 8-10 minutes until tender.
- 7Serve the sukuma wiki alongside the ugali.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.